Leftover Mashed Potato Cheese & Bacon Cakes

Method9 steps

1. 1

   Step 1: In a bowl, gently combine the cold ready mashed potato (2–2½ cups), egg (1), ⅓ cup flour, grated cheese, diced bacon (250 g), sliced scallions (½ cup), ¼ teaspoon salt and pepper to taste. Stop when evenly mixed.

   Uses 2–2½ cups already prepared mashed potato, cold · 1 large egg · ⅓ cup plain flour · 1 cup melting cheese, grated · 250 g bacon, diced · ½ cup scallions, thinly sliced · ¼ tsp salt · Pepper, to taste

2. 2

   Step 2: Spread the 2 cups panko over a large plate or tray with enough room to coat six cakes without crowding.

   Uses 2 cups panko breadcrumbs for coating

3. 3

   Step 3: Scoop level ¼-cup portions of the mixture from step 1 onto the panko from step 2. Space up to six scoops apart on the plate; a slightly heaped ice-cream scoop can also be used.

   Uses Mixture for the first six scoops · Panko needed to coat the first scoops

4. 4

   Step 4: Flatten the scoops from step 3 to about 1.5 cm thick with a spatula or the base of a cup. Turn and press them gently into the crumbs to coat both sides. Transfer to a clean tray, then repeat steps 3–4 with the remaining mixture and coating to make about 12 cakes. Keep the uncooked cakes chilled until their frying batch is ready.

   Uses The first portioned scoops · All remaining mixture · Coating as needed for the remaining cakes

5. 5

   Step 5: Heat half the oil, 2–3 tablespoons, in a large skillet over medium-high heat. Add six coated cakes from step 4 without crowding. Fry the first side for about 2 minutes, until golden; then turn them gently in step 6.

   First batch, first side · 2 minUses Half the cooking oil, 2–3 tbsp · Six coated cakes for the first batch

6. 6

   Step 6: Turn all six cakes from step 5 gently. Fry their second side for about 2 minutes until golden and crisp, then continue at gentler heat if needed until the centers are fully cooked and reach 74°C (165°F). Lift the cooked cakes onto a paper-towel-lined tray to drain.

   First batch, second side · 2 minUses first batch of cakes and frying oil

7. 7

   Step 7: Add the remaining half of the oil, 2–3 tablespoons, to the skillet. Add the remaining coated cakes from step 4 and fry their first side for about 2 minutes, until golden; then turn them gently in step 8.

   Remaining batch, first side · 2 minUses Oil remaining in the skillet after lifting the first cooked batch · All remaining uncooked cakes · Remaining half of the oil, 2–3 tbsp

8. 8

   Step 8: Turn the remaining cakes from step 7 gently. Fry their second side for about 2 minutes, then continue at gentler heat if needed until their centers are fully cooked and reach 74°C (165°F). Lift and drain them on paper towel, then combine them with the first drained batch from step 6.

   Remaining batch, second side · 2 minUses remaining batch of cakes and frying oil · All cooked cakes from the first batch, already drained

9. 9

   Step 9: Serve all the drained cakes from step 8 hot while their coating is crisp.

   Uses all cooked drained cakes from both batches